To make this cake use your favourite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.

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Cooking Method

To make this cake use your favourite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.

Bake at 350 degree Fahrenheit preheated oven for approximately 30 to 40 minutes or until done.

Cool on rack, remove from pans, level cakes by cutting off rounded tops.

Purchase a good fruitful raspberry pastry filling (H&H) is the best (for U.SO or Select berry from woolworths (Australia), place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavour and thickness (don’t make it too thin).

Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavour (if you make the icing too thin just add some more 10x sugar).

Assemble the cake:

On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in centre of the top.[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_column_text][/vc_column_text][/vc_column][/vc_row]

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About author

Bernadette Bosanac , Perth Lifestyle Blogger has worked in the fashion and modelling industry for over 20 years, accumulating experiences in retail, marketing, make-up artistry, photography, social media and events. Bernadette has regularly blogged for shopping precincts and online magazines and more recently was a freelance writer for The West Australian Newspaper. She is a devoted Mother and lover of life. She is a regular on all major social platforms. Join and follow her journey.